Light Mirabelle plum clafoutis by Alain Ducasse

Light Mirabelle plum clafoutis by Alain Ducasse


  • 600g of mirabelle plum
  • 2 tbsp of honey
  • 2 tbsp of mirabelle brandy (optional)
  • 80g of flour
  • 40g of caster sugar
  • 1 pinch of salt
  • 2 eggs
  • 20cl of half skimmed milk
  • 5g of butter


1. Wash the mirabelle plums, possibly hull them without pitting them. Place them in a salad bowl, add the honey and brandy. Mix well and let macerate for about 30 minutes.

2. In a mixing bowl, combine the flour, salt and sugar. In a salad bowl, beat the eggs into an omelet with the milk. Pour this mixture into the flour as you go and stir vigorously until well combined. Reserve in the fridge.

3. Preheat the oven to 180 ° C. Butter an oval shape cooking dish and spread the mirabelle plums evenly. Pour the mixture over and bake the dish for 30 to 35 minutes. Serve the clafoutis warm or cold in the mold.

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